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Frozen Lemon Meringue Pie

Frozen Lemon Meringue Pie
Gena Knox

Prep 20 mins
Cook 5 hrs
Total 5 hrs 20 mins
8 servings
341 kcal


For the crust

  • 1/2 cup pecans
  • 3/4 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons butter melted

For the filling

  • 2 cups lemon sorbet softened
  • 2 cups vanilla ice cream softened
  • 5 egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar


Make the crust

  • In a food processor, chop the pecans until finely ground. Add the graham cracker crumbs and sugar and pulse to combine.
  • While the processor is running, pour the melted butter through the feed tube. Process the mixture until just combined. Press the mixture into the bottom of a 9- or 10-inch pie pan. Refrigerate until set, about 1 hour.

Make the filling

  • Using an electric mixer, combine the softened sorbet and ice cream and beat until the mixture is smooth and well combined. Spoon the mixture into the prepared crust and freeze until firm, about 4 hours.
  • Place the egg whites, salt, and lemon juice in a bowl and beat until stiff peaks form. With the mixter still running, gradually add the sugar until well combined. Spread the mixture on top of the pie filling and broil for 1 minute, or until the meringue is lightly brown.
  • Serve immediately or return to the freezer.